Another one of my favorite cookbooks is One-Dish Vegan by Robin Robertson. Don’t be confused by the name; you won’t use just one dish to cook the meals, but the recipes are designed to be complete meals served in one dish. A lot of the meals are quite bland, but that’s easily remedied by adding your own favorite herbs and spices to your taste. In general, though, I’ve learned Continue reading European (and Thai) Culinary Tour
In an effort to eat healthier I started out by doing one vegetarian meal a week. That was a few years ago and now I try to do only one meaty meal a week. Of course, Husband is not exactly of the same mindset so if he gets to the kitchen before I do, we’re probably going to be eating a quick ‘n’ dirty beef stroganoff kind of concoction. Tasty, but far from healthy. This week I don’t have a single meaty dish on the menu, although it could be easily added if a totally meatless week is too much for some people to handle… Continue reading A Very Veggie Week
Last week I made Grilled Vegetable Kebabs w/Grilled Lemon. I so wish I could share the recipe here, but it came from America’s Test Kitchen: The Complete Vegetarian Cookbook, and I’m thinking copying the recipe here would be against their copyright. I CAN tell you, however, that you need to get this book. The recipes can get a bit fussy, but it’s worth it. We haven’t made anything out of that cookbook that we didn’t like. Continue reading The Best Vegetarian Cookbook
I have found that for nearly every home the kitchen is the favorite gathering place for most people. In the summer, though, without air conditioning, it’s the least favorite room in the house. Cooking either gets done outside on a grill, or is put off until late in the evening when things cool down a bit, or at least until it’s clear we won’t be having to haul our sweaty selves somewhere public for the rest of the night. This week it’s supposed to be in the lower 80’s every day, which means the kitchen is going to be no fun. We still must eat, though, so this is my plan; all recipes that either are grill-friendly or take very little stove/oven time. Continue reading Too Hot for the Kitchen
I had a personal triumph in the kitchen last night. I made food that my husband raved about, and not just “no, yeah, this is good honey. I like it just fine.” It was, “wow! This is amazing! How did you come up with this? SOOO GOOD!”
And I owe it all to the humble zucchini.
Basil is my favorite herb. It is so easy to grow, even in northern climates like mine. Having basil (and other herbs) growing on my deck, which is directly accessible from the kitchen, is not only convenient, it helps keep me inspired and makes it so easy to cook delicious food. Just walk outside, snip a handful of leaves, cut ’em up and throw them in whatever I’m making—burgers, chicken, pasta with white sauce, pasta with red sauce, pizza (home-made, store-bought, delivery… it doesn’t matter, just throw some more basil on there!). The options are limitless. There is only one problem with basil: eventually, you have more than you know what to do with.
This recipe is adapted from one I got out of Kraft Food & Family magazine back when it was still free. I’ve only made it a couple of times, but I like it a lot. My husband is not as much a fan of it; he thinks it’s too sweet, so I cut the sugar down, as well as the miracle whip because it was too much for the amount of broccoli.
I’ve thought about substituting non-fat Greek yogurt for the miracle whip, but then I’m not sure how the vinegar and sugar would taste. Perhaps an experiment for another day. For now, this is how I make a creamy, sweet-and-sour broccoli salad.
This recipe from DiabeticLiving.com is delicious! I can’t rave enough about it. I am not diabetic, but it doesn’t matter, I’d eat this any day of the week and it’s incredibly easy and quick to make. I made some slight changes to the original recipe, though, due to the ingredients I did and did not have on hand at the time. Continue reading Kale, Sweet Peppers & Pasta